On Saturday, I attended a class about curries at Las Cosas. I already have two chicken makhani recipes so I was interested in seeing how this one would be different. (It needed salt and heat). It also included some side sauces like raita and chutney. Additionally, it included some Thai curries and I am mildly curious about that.
Class Description: Brrr, it’s cold out there! Heat up the kitchen with a menu of curries from India and Thailand as we explore the exotic flavors and heat that fires them. Our hot & spicy menu includes: Sri Lankan Eggplant Curry, Homemade Thai Curry Paste, Creamy Chicken Makhani, Cucumber Raita, Thai Red Curry Pork, Mint Chutney, Thai Green Curry Vegetables with Coconut Jasmine Rice. We can vary the heat. Delish! (Hands-on)
Per usual, the menu items were divided up among the class members. We were a small class so I worked on my two items on my own – Thai green curry paste and Thai green curry vegetables. My husband also attended and worked on his recipe on his own – Sri Lankan eggplant curry.
Homemade Thai Curry Paste
I needed to make this first because it was going to be used in the Thai Green Curry Vegetables. The dried spices were coriander seed, cumin seed, turmeric, black peppercorns, and kosher salt. The coriander seeds, cumin seeds, and peppercorns needed to be toasted and ground in a mortar and pestle. The fresh ingredients were ginger, lemongrass, kaffir lime leaves (fresh not available so these were dried), cilantro stems, shallots, garlic, fish sauce, Thai chiles (20!) and basil leaves.
I put the ingredients into a food processor.
And then set it aside for use in the curry.
Thai Green Curry Vegetables
I started with the tray of ingredients. I had to prep the bok choy (not pictured), green beans, red bell pepper, and basil leaves. The whole kernel corn is there because we did not have baby corn. The zucchini in the recipe was also left out due to unavailability.
I heated the oil in a large pot and then added the prepared Thai green curry paste to sauté.
Then I added the bok choy, green beans, and red bell pepper.
Next I added the corn and bamboo shoots.
Then I added the liquids – coconut milk and vegetable stock. This was covered and then allowed to simmer for 10 minutes.
After simmering, I added the soy sauce and palm sugar and let the palm sugar dissolve.
After turning off the heat, I added the lime juice and basil. Then I cubed the tofu and gently laid them in the pot. I put the lid back on to let the tofu warm up.
I transferred the curry to a serving dish.
The Other Menu Items
Sri Lankan Eggplant Curry – eggplant, peanut oil, kosher salt, black pepper, cumin, coriander, turmeric, fennel seed, cayenne, lemon juice, cinnamon stick, basil leaves, white onion, coconut milk, and brown mustard seeds (unavailable).
Creamy Chicken Makhani – vegetable oil, cumin seed, coriander seed, cardamom pods, cinnamon stick, onions, chiles, garlic-ginger paste, tomato sauce, tomato paste, garam masala, turmeric, nutmeg, cayenne, chicken thighs, heavy cream, dried fenugreek leaves (unavailable, used the seeds instead).
Cucumber Raita – cucumber, cumin seeds, yogurt, garlic, cilantro, and paprika.
Thai Red Curry Pork – coconut cream, rice flour, red curry paste (unavailable, used green curry paste), ground pork, egg, fish sauce, basil, cilantro, kaffir lime leaves, cilantro, and Thai chiles.
Mint Chutney – mint, cilantro, jalapeño, lemon, olive oil, cumin, chili powder, and salt.
Coconut Jasmine Rice – jasmine rice, shredded coconut, water, coconut milk, salt, and Thai chiles.